1-Gathering and Preheating: First, preheat your oven to 400°F (204°C) and grease a baking dish to prevent sticking. Arrange the 4 boneless skinless chicken breasts in a single layer in the dish, making sure they’re pounded to an even thickness of less than 1 inch for even cooking. In a saucepan over high heat, combine 1 cup soy sauce, ½ cup water, ½ cup rice vinegar, 1 teaspoon ground ginger, 1 cup sugar, ¼ teaspoon crushed red pepper flakes, and 2 teaspoons minced garlic; stir well and bring to a boil for that sweet glaze to develop.

2-Mixing and Baking: Once the mixture boils, whisk the remaining ⅓ cup soy sauce with 3 tablespoons corn starch until dissolved, then add it to the saucepan and cook for 1-2 minutes until the sauce thickens. Remove from heat and stir in ½ teaspoon sesame seeds before pouring half the sauce over the chicken, turning the pieces to coat them evenly. Cover the dish with foil and bake for 20-25 minutes until the chicken is cooked through, reaching an internal temperature of 165°F.

3-Finishing Touches: After baking, drain any excess liquid from the dish to keep the flavors concentrated. Pour the remaining sauce over the chicken for an extra layer of that savory glaze, then garnish with chopped green onions and additional sesame seeds. Serve it over steamed rice to soak up all the delicious juices, creating a balanced meal that’s both satisfying and nutritious. Each serving provides about 402 calories, including 64 g carbohydrates and 29 g protein, making it a great option for those watching their diet.